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On the Coals Smoked Turkey Breast I Bertha Ovens

Method

A turkey isn’t just for Christmas! It’s for a sunny Sunday afternoon. And you can still enjoy all the trimmings, maybe just ditch the christmas jumper.

The Turkey
  • Place all the rub ingredients in a food processor or a spice grinder and process to a fine powder.
  • Keep in an airtight container until ready to use.
  • Rub the turkey breast with 100g of the rub covering all the surface.
  • Make sure you have your fire set in a figure of S, do not let it go above 90 degrees.
  • Place the turkey breast into the smoker and smoke for 3-4 hours depending on the strength of smoking required.
  • Once the internal temperature has reached 60 degrees turn up the temperature of the grill ready to finish.
  • Once coloured evenly, and has a core temperature of 68 degrees remove and allow to rest for 20-25 minutes to finish cooking
  • Whilst resting finish the rest of the accompaniments to serve altogether.
  • Serve with duck fat roast potatoes, honey roast parsnips & carrots, brussels with chestnuts and pancetta, turkey gravy and trimmings.
Ingredients
Smoked Turkey Breast
  • 2.5-3kg piece of turkey breast (brined in a 10% brine for 1-2hrs)
  • 100g Bruno’s rub
Bruno’s Rub
  • 10g fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 50g soft brown sugar
  • 25g caster sugar
  • 10g garlic powder
  • 25g salt
  • 15g smoked paprika
  • 30g plain paprika
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper